Pumpkin & Sage Risotto

Quick & easy recipe

3 Reasons

Why you'll love this recipe

Packed with cosy fall flavour.

Easy recipe using canned pumpkin. 

Tasty sage and mushroom topping

Ingredients list

– Olive oil – Onion – Garlic  – Risotto rice – White wine – vegetable stock – Pumpkin puree  – Parmesan grated – Balsamic vinegar  – Smoked salt or sea salt – Black pepper – Butter – Mushrooms – Sage

Step 1

Fry the onion and garlic and toast the risotto rice. Pour on the wine and simmer until reduced by half.

Step 2

Pour in the stock little by little, and stir regularly. Simmer for around 20 minutes until the rice is al dente.

Step 3

Fry the mushrooms in butter until they begin to brown. Then fry the sage until it becomes crispy.

Step 4

When the risotto rice is cooked add the pumpkin puree, balsamic vinegar, parmesan, salt and pepper and stir until incorporated.

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